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The
Wine Experience
Recipe
of the Week!
Stuffed
Chicken Breast with Sundried Tomato Butter
The
Wine Experience Suggested Wine: Merlot
Serves
2
 Stuffing:
Ingredients:
1 green zucchini, julienned
1
yellow zucchini, julienned
1
red bell pepper, seeded and julienned
1
green bell pepper, seeded and julienned
Olive
oil for sautéing
1
teaspoon minced garlic
Pinch
Herbes de Provence
Salt
and pepper to taste
Directions:
Heat olive oil and minced garlic in a sauté pan. Add red
and green bell peppers and sauté a few minutes. Add zucchini
and cook until soft. Add Herbes de Provence and salt and pepper
to taste. Cool on a cookie sheet.
Sundried Tomato Butter:
Ingredients:
2 tablespoons soft butter
1
tablespoon sundried tomatoes (marinated in oil) minced
1
teaspoon parsley, chopped
Salt
and pepper to taste
Directions:
Mix ingredients thoroughly.
Stuffed Chicken Breasts:
Ingredients:
2 large chicken breasts, skinned and boned
Directions: Lay
each breast flat on a cutting board. Using a sharp boning knife
make a pocket in each breast through the side of the breast from
end to end, be careful not to cut through the breast on the back
side. Fill each breast with the sautéed peppers and zucchini
and close the pocket with a bamboo skewer. Season each breast with
salt and pepper and brown in a hot pan on both sides. Bake breasts
in a 400 degree oven for 8 minutes or until breasts are cooked through.
Remove breasts to plates and top with a tablespoon of the sundried
tomato butter.
Published
courtesy of St. Francis Winery and Vineyards.
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